Costa Rica Finca Vajusa
Finca Vajusa is a small-batch Costa Rican coffee from Naranjo, grown at 1,400 to 1,600 metres and produced from the Pacamara variety. It’s processed as a red honey, a method that keeps some of the fruit mucilage on the bean as it dries, building sweetness and texture.
Expect a cozy winter cup. Juicy cranberry up front, cocoa-rich depth through the middle, and a gentle sweetness that lingers.
Available only in 340 g bags.
Costa Rica Finca Vajusa
Medium Roast
Origin: Costa Rica
Region: Naranjo
Altitude: 1,400 to 1,600 m
Process: Red Honey
Variety: Pacamara
Pickup available at Laurel Café
Usually ready in 24 hours
Costa Rica Finca Vajusa
Whole Bean
Laurel Café
35 Laurel Street
Ottawa ON K1Y 4M4
Canada
ORIGIN
These coffee beans come from Finca Vajusa in Costa Rica’s Naranjo region. Grown at 1,400 to 1,600 metres, this lot is produced from the Pacamara variety, a cultivar known for its impressive bean size and the clarity it can bring in the cup. The elevation and cooler mountain conditions help the coffee develop slowly, building density and structure. It’s a traceable farm lot with a strong sense of place, shaped by Naranjo’s steady growing climate and careful harvest and processing work on the ground.
CRAFT
This lot is processed as a red honey, meaning the fruit is removed while leaving some of the sticky mucilage on the bean as it dries. That approach adds natural sweetness and a silky texture, without losing cleanliness and definition. We roast it as a medium to balance depth with detail, keeping it versatile across brew methods. The result is a small-batch coffee that feels deliberate and complete: crafted for sweetness and structure, and roasted to highlight what makes this farm, variety, and process worth sharing.
Finca Vajusa FAQ
This coffee comes from Naranjo, a well-known growing area in Costa Rica. It’s grown at 1,400 to 1,600 metres, where cooler conditions help coffee cherries ripen more slowly and develop complexity.
Red honey is a processing method where the skin of the cherry is removed, but some of the fruit’s sticky mucilage is left on the bean during drying. That remaining layer is where the “honey” name comes from. It tends to build sweetness and a rounder texture while still keeping the cup clean and structured.
Washed coffees have the fruit fully removed before drying, which often highlights clarity and crispness. Naturals dry with the fruit intact, which can intensify fruit character and body. Red honey sits between the two, keeping some fruit contact for sweetness and texture, but with more precision and cleanliness than a full natural.
No. “Honey” refers to the sticky mucilage from the coffee cherry, not added honey. It’s a processing term, not an ingredient.
Small Batch is how we release coffees that are limited in volume and distinct in character. These are often single farm or single lot coffees that we can only get in smaller quantities. Once they’re gone, they’re usually gone, and the next Small Batch release will be something different.
Our specialty coffee is crafted with ethically sourced, high-grade arabica beans from trusted farms around the world. Each roast brings out bold flavour, smooth finish, and consistent quality in every cup. We roast in small batches to honour the origin, depth, and complexity of every bean.